Recipe Details

shrimp scampi

Seafood
Ingredients

  • 1 pound medium shrimp*, deveined (tail on or peeled)
  • ½ teaspoon kosher salt 
  • Fresh ground black pepper
  • ¼ cup finely minced white onion
  • 6 garlic cloves, finely minced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • 4 tablespoons salted butter
  • ½ cup dry white wine (like Pino Grigio) or broth
  • Zest of 1 lemon
  • To serve: 8 ounces Angel Hair Pasta** or pasta of choice, crusty bread, or rice

Description

  1. Thaw the shrimp, if frozen. Pat the shrimp dry. In a bowl, sprinkle it with ½ teaspoon kosher salt and fresh ground black pepper and stir to combine.
  2. Chop the onion, garlic and parsley.
  3. In a very large skillet, heat the olive oil on medium high heat. Add the minced onion and garlic and cook for 30 seconds. Add the shrimp in a single layer (without stacking it) and cook for about 3 minutes, turning halfway through, until just cooked. (The shrimp will continue cooking after removing from the heat.) Remove the shrimp to a bowl while making the sauce.
  4. In the same skillet add the butter, wine, lemon zest and parsley. Simmer for 2 to 3 minutes until slightly thickened. Add the shrimp back to the skillet and rewarm it for a few seconds. Serve immediately, with pasta on the side**, rice or crusty bread (drizzle spoonfuls of the sauce over the shrimp and the pasta on the side).

shrimp scampi

Seafood
Ingredients

  • 1 pound medium shrimp*, deveined (tail on or peeled)
  • ½ teaspoon kosher salt 
  • Fresh ground black pepper
  • ¼ cup finely minced white onion
  • 6 garlic cloves, finely minced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • 4 tablespoons salted butter
  • ½ cup dry white wine (like Pino Grigio) or broth
  • Zest of 1 lemon
  • To serve: 8 ounces Angel Hair Pasta** or pasta of choice, crusty bread, or rice

Description

  1. Thaw the shrimp, if frozen. Pat the shrimp dry. In a bowl, sprinkle it with ½ teaspoon kosher salt and fresh ground black pepper and stir to combine.
  2. Chop the onion, garlic and parsley.
  3. In a very large skillet, heat the olive oil on medium high heat. Add the minced onion and garlic and cook for 30 seconds. Add the shrimp in a single layer (without stacking it) and cook for about 3 minutes, turning halfway through, until just cooked. (The shrimp will continue cooking after removing from the heat.) Remove the shrimp to a bowl while making the sauce.
  4. In the same skillet add the butter, wine, lemon zest and parsley. Simmer for 2 to 3 minutes until slightly thickened. Add the shrimp back to the skillet and rewarm it for a few seconds. Serve immediately, with pasta on the side**, rice or crusty bread (drizzle spoonfuls of the sauce over the shrimp and the pasta on the side).